Recipe: 2 Blueberry Vinegar Recipes

Blueberry Vinegar

Fresh blueberries should be used within a day or two of picking or purchasing.
Prep: 20 minutes

3 cups fresh blueberries
2 cups rice vinegar
2 Tbsp. honey

In a stainless-steel or enamel saucepan combine 1 1/2 cups of the blueberries with rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Stir in honey. Remove from heat. Pour mixture through a fine-mesh strainer and let it drain into a bowl. Discard berries.

Blueberry-Basil Vinegar

3 c Fresh blueberries; crushed
1/2 c Firmly packed torn fresh basil leaves
4 c White vinegar
Fresh basil leaves, (optional)

Combine crushed fresh blueberries and 1/2 cup torn basil in a large, sterilized wide-mouthed jar, and set aside.

Place vinegar in a medium nonaluminum saucepan, and bring to a boil. Pour hot vinegar over blueberry mixture; cover jar, and let stand at room temperature for 2 weeks. Yield: 4 cups (serving size: 1 tablespoon).